Stuffed Aubergine with Halloumi and Maple

The Federation of Quebec Maple Syrup Producers (FPAQ)

Stuffed Aubergine with Halloumi and Maple

Stuffed aubergine with halloumi and maple.

Serves 4


  • 4 small aubergines
  • 170g halloumi cheese, sliced
  • 5ml (1 tsp) steak seasoning (dry rub)
  • 2 garlic cloves, chopped
  • 30ml (2 tbsp) red wine vinegar
  • 60ml olive oil
  • 60ml maple syrup
  • 60g fresh mint, chopped
  • 1 shallot, chopped


Preheat your barbecue or grill with the heat set to high. Oil the grills. Cut the aubergines in half lengthwise, and make a horizontal cut in the flesh. In a large bowl, add the aubergines, halloumi slices, steak seasoning, garlic, vinegar, olive and maple syrup, and mix well.
Turn the barbecue’s heat down to low. Place the aubergine flesh side down on the grill and leave to brown for 5 minutes. Turn the aubergines over and put the halloumi slices on top. Close the barbecue lid and bake for 25 minutes.
Just before serving, mix the mint and shallot together and scatter over the stuffed aubergines.